Organic Soup Is Good For You

Organic Soup Can Cut Heart Disease Risk, Study Says

March 13, 2002 02:25 PM ET

LONDON (Reuters) - Eating organic soups could help to reduce the risk
of developing cancer or suffering a stroke or heart attack, New
Scientist magazine said on Wednesday.

Researchers have discovered that organic varieties of soup have almost
six times as much salicylic acid, which helps to prevent hardening of
the arteries and bowel cancer, as regular soup.

"Eating organic may be good for you. I'm not an evangelist for the
organic food movement, but there was a fairly substantial difference,"
John Paterson, a biochemist at Dumfries and Galloway Royal Infirmary,
told the weekly magazine.

Paterson and scientists at the Scotland's University of Strathclyde
analyzed 11 brands of organic soup and compared the levels of
salicylic acid with amounts in non-organic varieties.

They found the highest levels in an organic carrot and coriander soup
and said amounts were nearly undetectable in some traditional brands.

Britain's Soil Association, which promotes organic farming, said the
new research adds to the body of evidence showing the health benefits
of organic food.

"Previously, two independent studies have shown organic crops to
contain higher levels of vitamin C, calcium, magnesium and iron, as
well as other minerals," said Patrick Holden, the director of the
association.